Almond Meal Blueberry Scones—(grain free, sugar free, milk free)

 

Hooray for this simple, delicious, not-too-sweet  mixture that is simple to whip up and modify how you may like…

 

Almond Meal Blueberry Scones—(grain free, sugar free, milk free)

Modified from the Gluten Free Almond Flour Cookbook

Yields about 8 large scones or 12 smaller scones

 

Ingredients:

2 1/2 c  almond meal

1/2 tsp sea salt

1/2 tsp baking soda

1/3 c grapeseed oil or softened butter

1/3 c raw agave nectar or honey

2 large eggs

1 c frozen or fresh blueberries

 

Preheat oven to 375 degree F

 

Butter or oil a baking sheet. Combine all ingredients but blueberries until thoroughly combined. Fold in berries gently. Drop batter in 1/4 c scoops onto baking sheet about 2 inches apart.

Bake 20-30 minutes depending on your oven. Let cool 30 minutes on the baking sheet and serve!

 

 

Almond Macaroons (sugar-free, milk-free, gluten-free)

This recipe is a yummy rich almond drop, I like this book because of the few ingredients and easy directions!

This is modified  from:

The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

Almond Macaroons–about 20 cookies

Ingredients:

1 egg white

1/3-1/2 C liquid sweetener of choice (i found mine needed more sweetness than book says)

1 tsp lemon zest

2 TBS almond extract (i also doubled the almond extract!)

2 C blanched almond flour

1/8 tsp sea salt

(optional a few chocolate chips or nuts to stick on top)

Preheat oven to 350 degrees F.  Butter baking sheet. Whisk egg white to stiff peaks with handheld mixer. Whisk in sweetener, lemon zest, almond extract. Fold almond flour and salt into wet mixture. Top with chocolate chips or nuts or your choice.  Spoon dough 1 TBS at a time onto prepared baking sheet, leaving 2 inches between each macaroon.

Bake 10-12 minutes until lightly golden. Let cool 1 hour before serving.